SOYBEAN grains (33.00%), water, rice, salt, alcohol, color: E 101
Allergens: SOY.
May contain traces of: GLUTEN.
Average nutritional values per 100g:
Energy: 773 kJ / 184 kcal
Fat: 6.30 g
of which saturated fatty acids: 1.00 g
Carbohydrates: 20.00 g
of which sugars: 10.00 g
Protein: 12.00 g
Salt: 12.20 g
Store in a cool place (below 14°C for optimal fermentation), away from direct light. See expiration date on packaging. After opening, keep refrigerated.
After opening, seal tightly and refrigerate.
Excellent stability due to fermentation and high salt content, lasts 6-12 months when cold.
N° 112 · ASIAN PANTRY
Aka Miso Paste
tomato · long fermentation · intense flavor
Akamiso red miso paste, long fermentation, dark brick color. Saltier and more intense than shiro miso.
Fermented for months, with a deep, savory umami. A spoonful gives character to a soup, ramen, or marinade, and the jar lasts for months in the fridge, so you always have it on hand.
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SOYBEAN grains (33.00%), water, rice, salt, alcohol, color: E 101
Allergens: SOY.
May contain traces of: GLUTEN.
Average nutritional values per 100g:
Energy: 773 kJ / 184 kcal
Fat: 6.30 g
of which saturated fatty acids: 1.00 g
Carbohydrates: 20.00 g
of which sugars: 10.00 g
Protein: 12.00 g
Salt: 12.20 g
Store in a cool place (below 14°C for optimal fermentation), away from direct light. See expiration date on packaging. After opening, keep refrigerated.
After opening, seal tightly and refrigerate.
Excellent stability due to fermentation and high salt content, lasts 6-12 months when cold.
10-minute miso soup
10-minute miso soup
In Japan miso soup is drunk daily, the way we eat our ciorbă. It is the simplest gateway to the miso paste in your pantry: warm, salty, rounded umami in 10 minutes. Shiro is the mild, sweet one, Aka the intense, aged one.
Notes
The golden rule: miso goes in at the end, heat off, never at a boil. The same paste works wonders as a salmon marinade or as miso butter for shrimp and corn.
Intense red miso
Authenticity
Why it's worth it
Aka miso is red soybean paste, fermented for a long time, the intense and deep variety in Japanese cuisine. The long fermentation gives it a dark color and a strong, salty, and umami-rich taste, much more robust than white miso. 1 kg fermented, vegan pack, which keeps for months in the refrigerator.
Culinary inspiration
How to enjoy
For a rich miso soup, dissolve 1 tablespoon in 250 ml of dashi stock and add it at the end, after removing the pot from the heat (boiling destroys probiotics). Mixed with mirin, sake, and sugar, it becomes an excellent marinade for fish, marinated for 48 hours. It also works as a glaze for baked eggplants (dengaku).
Food pairings
Serve them like this
◆ Miso soup with tofu and wakame
◆ Miso-marinated salmon
◆ Dengaku eggplant with miso glaze
◆ Pork ramen (chashu)
◆ Hot sake for contrast
